Ingredients
Scale
- 1 large head of Cauliflower: Choose a firm, heavy cauliflower with tightly packed florets and minimal brown spots. This ensures you can cut substantial steaks.
- ¼ cup Olive Oil: Extra virgin olive oil provides the best flavor, but a good quality regular olive oil or avocado oil works well too. This helps with browning and carries the flavors.
- 2 cloves Garlic, minced: Freshly minced garlic offers a pungent, aromatic base. About 1 teaspoon of garlic powder can be substituted if necessary.
- 1 tablespoon Fresh Rosemary, finely chopped: Woody and pungent, rosemary pairs beautifully with roasted vegetables. Use about 1 teaspoon of dried rosemary if fresh isn’t available.
- 1 tablespoon Fresh Thyme, leaves picked: Earthy and slightly floral, thyme complements the rosemary and cauliflower. Use about 1 teaspoon of dried thyme if needed.
- ½ teaspoon Smoked Paprika: Adds a subtle smokiness and beautiful reddish hue to the steaks. Sweet paprika can be used as an alternative.
- ½ teaspoon Salt: Enhances all the flavors. Adjust to your personal preference; kosher or sea salt works best.
- ¼ teaspoon Black Pepper, freshly ground: Provides a touch of warmth and spice. Freshly ground offers superior flavor.
- Optional: Red Pepper Flakes: A pinch (about ⅛ to ¼ teaspoon) for those who enjoy a little background heat.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment paper, lightly grease the baking sheet.
- Prepare the Cauliflower: Carefully wash and dry the head of cauliflower. Remove the tough outer green leaves, but leave the core intact – this is crucial for holding the steaks together. Place the cauliflower stem-down on a cutting board.
- Cut the Steaks: Using a large, sharp knife, carefully cut the cauliflower head vertically through the core into thick “steaks.” Aim for slices that are about 1 to 1.5 inches thick. From a large head, you should be able to get 2-4 good-sized steaks from the center. The outer portions will likely crumble into florets – don’t discard these! You can roast them alongside the steaks.
- Mix the Herb Oil: In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, smoked paprika, salt, black pepper, and optional red pepper flakes (if using). Stir until well combined.
- Coat the Cauliflower: Gently place the cauliflower steaks (and any large florets) onto the prepared baking sheet, ensuring they have some space between them for even roasting. Using a pastry brush or your hands, generously coat both sides of each cauliflower steak and the florets with the herb oil mixture. Ensure the herbs and garlic are distributed evenly.
- Roast – First Side: Place the baking sheet in the preheated oven. Roast for 15-20 minutes on the first side. The edges should start to become tender and lightly browned.
- Flip and Roast – Second Side: Carefully remove the baking sheet from the oven. Using a spatula, gently flip each cauliflower steak and the larger florets. Return the baking sheet to the oven and continue roasting for another 15-20 minutes.
- Check for Doneness: The cauliflower steaks are ready when they are fork-tender (a fork or knife should pierce the thickest part easily) and deeply golden brown with caramelized, slightly crispy edges. Total roasting time will typically be 30-40 minutes, depending on the thickness of your steaks and your specific oven.
- Rest and Serve: Once cooked, remove the baking sheet from the oven. Let the herb roasted cauliflower steaks rest for a couple of minutes before transferring them to plates to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 200